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Tailgate Pasta Salad

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  • 25 min prep time
  • 2 hr 25 min total time
  • 12 ingredients
  • 6 servings
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Looking for a pasta-salad recipe for dinner? Then check out this veggie filled dish that’s easy to make and delicious to eat.

Salad

8
oz uncooked gemelli or rotini pasta
1
medium zucchini, cut in half lengthwise, thinly sliced (2 cups)
1
can (14 oz) artichoke hearts, drained, chopped
1
cup cherry tomatoes, cut in half
4
oz fresh baby spinach leaves
1/2
cup chopped fresh basil leaves

Dressing

1/4
cup olive oil or vegetable oil
3
tablespoons red wine vinegar
1
teaspoon coarse-grained mustard
1
teaspoon salt
1/2
teaspoon pepper
1
garlic clove, crushed

Steps

  • 1 Cook and drain pasta as directed on package. Rinse with cold water to cool; drain well.
  • 2 Meanwhile, in small bowl, mix all dressing ingredients until well blended.
  • 3 In large bowl, mix cooked pasta with remaining salad ingredients and 1/4 cup of the basil. Pour dressing over salad; toss until coated. Cover; refrigerate 2 to 3 hours to blend flavors.
  • 4 Just before serving, sprinkle remaining 1/4 cup basil over top of salad.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
% Daily Value
Total Fat
10g
16%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
0%
Cholesterol
0mg
0%
Sodium
550mg
23%
Total Carbohydrate
41g
14%
Dietary Fiber
7g
29%
Protein
9g
9%
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
35%
35%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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